1. Pour 1 cup almond milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
2. Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam, but not boil.
3. Blend 1 cup of the raspberries with the remaining 1 cup of almond milk and honey.
4. Pour through a strainer to remove seeds.
5. Stir into the warm milk and whisk until all the ingredients are dissolved.
6. Stir in the lemon zest, lemon juice and vanilla
7. Lightly grease 4 individual ramekins or cups.
8. Pour the mixture into these and cover tightly with plastic wrap, making sure the plastic does not touch the almond milk’s surface.
9. Chill in the refrigerator for 4 -5 hours until cold and set.
10. Make the Raspberry Coulis.
11. When the panna cotta is firm and you are ready to serve it, dip the cup or ramekin in hot water before turning out onto 4 serving plates.
12. Drizzle a few teaspoons of raspberry coulis on top and around the plate. Top with a few fresh raspberries and serve with extra raspberry coulis on the side.
13. Alternately pour the panna cotta into serving cups to chill. When ready instead of unmolding it, leave it in the cups and top with raspberry coulis.

Raspberry Coulis

1. Reserve 8 raspberries and place the remaining berries and honey in blender. Puree until smooth.
2. Pour through a strainer, to catch the seeds. Use the back of a spoon to press as much of the puree through as possible.
3. Set the raspberry coulis aside.